Turkey and Coconut
• 2tbsp oil
• 675g / 1 1/2lb Frenchbeer Farm turkey breast steaks,
cut into small chunks
• 1 onion, peeled and finely chopped
• 1tsp ground coriander
• 1tsp ground cumin
• 1tsp ground turmeric
• 2.5ml / 1/2tsp chilli powder
• 2.5cm / 1in piece of root ginger, peeled and finely chopped
• 1 garlic clove, peeled and crushed
• 230g can chopped tomatoes
• 2 courgettes, trimmed and sliced
• 50ml / 2fl oz water
• 5ml / 1tsp cornflour
• 150ml / 1/4 pt soured cream
• 50g / 2oz creamed coconut, grated
• Salt and freshly ground pepper
• chopped fresh coriander, to garnish
1. Heat the oil in a large frying pan and fry the turkey in batches until lightly browned. Remove and reserve.
2. Add the onion to the pan and fry until softened. Stir in the coriander, cumin, turmeric, chilli, ginger and garlic, and fry gently for 2 minutes.
3. Add the tomatoes, courgettes and water and return the turkey to the pan. Cover and simmer gently for 15 minutes.
4. Stir the cornflour into the soured cream until evenly mixed and bring back to simmering point. Stir in the coconut and seasoning. Heat gently until the coconut melts.
5. Serve sprinkled with freshly chopped coriander, accompanied by rice, naan bread and chutney.
If your feeling abit delicate after the big day, turkey sandwiches are simple and always prove to be a winner.
Prep 15 min. Cooking 25 min Serves 4
• 2 onion, finely chopped
• 1 eating apple, cored and chopped
• 2 tbsp olive oil
• 1 tsp dried sage, or 5 sage leaves, chopped
• 2 tbsp plain flour
• 300ml vegetable or chicken stock
• 2 tbsp wholegrain mustard
• 2 tbsp runny honey
• 400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced
1. Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
2.Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes